Sauce with blackcurrant jam is prepared as follows. Boil blackcurrant jam (3 tablespoons), add to the finished red sauce (1.5 cups), mix, bring to a boil and strain. Serve to the hare, rabbit, game, cutlets.
Recipes for blackcurrant dishes and drinks, sauce, soup, mashed potatoes, pastille, jam and currant drink.
Blackcurrant soup with salma, a dish of Bashkir cuisine.
Grinded and washed black currants (3 cups), squeeze the juice. Pour the pulp with water (3 l) and cook for 12-15 minutes. Strain the broth, add sugar (1.5 cups) and starch diluted with water (2 tablespoons). Boil, then pour the squeezed juice.
Cook salma. Knead a dough made from flour (1 cup), eggs, water (2 tablespoons) and salt, roll it into a layer 2 mm thick. Cut into diamonds and boil in slightly salted water. Serve chilled with salma and sour cream (100 g).
Blackcurrant soup with curd dumplings.
Rinse blackcurrant (350 g), mash with a wooden spoon and squeeze juice slightly. Put the pulp in a pan, pour hot water (1.5 l), bring to a boil, boil for 3-4 minutes and strain through a sieve. Bring the broth again to a boil, add sugar (150 g), starch diluted in water (15 g) and, stirring, boil for 2-3 minutes, then pour the squeezed juice.
Mash cottage cheese (300 g), add eggs (2 pcs), sugar (20 g), flour (30 g), a little starch, mix, form dumplings. Boil them in salted water until they float to the surface. Put the dumplings on the dish, cool. Before serving, put in plates and pour soup.
Blackcurrant soup with semolina porridge.
Sort black currants (250-300 g), rinse, knead with a wooden spoon, dilute with water, boil, strain through a sieve and cool. Separately prepare semolina porridge (2 tablespoons of semolina) in milk (1 cup). Put it on a plate moistened with water and let it harden. Porridge cut into cubes or rhombuses, put on plates and pour cooked broth. Serve chilled soup.
Dilute oatmeal or oatmeal (200 g) with cold water, let it sour well, strain through a sieve and cook a thick jelly. Pour into molds and cool. While serving, pour blackcurrant syrup (40 g). Kissel can be served with cold boiled milk.
Blackcurrant with sugar.
Pass the washed washed blackcurrant (1 kg) through a meat grinder together with sugar (2 kg), mix thoroughly. Bring the resulting mass to a boil and pour into sterilized jars, cover with plastic lids. Store in a cool place..
Black currant in sugar.
Pour blackcurrant (1 kg) with sugar (2 kg), put in jars, cover with plastic lids. Store in a cool place..
Black currant in sugar syrup.
Blanch the black currant for 2-3 minutes, strain, fold tightly into jars, pour 70% sugar syrup, cover and pasteurize at a temperature of 80 degrees. Half liter cans 20 minutes, liter 25 minutes.
Rub black currants (1 kg) through a sieve, mix with sugar (2 kg), heat to a temperature of 70-80 degrees and stir until sugar dissolves. Then lay the mashed potatoes in jars, cover with plastic lids.
Pour blackcurrant (1 kg) with water (150 ml) and cook until soft. Rub through a sieve, add sugar (600 g), cook over low heat until the sour cream thickens. Refrigerate, beat, transfer to wooden trays, dry in a warm oven. Store in a cool, dry place..
1. Blanch black currant (1 kg) for 2-3 minutes, strain, pour in hot sugar syrup (1 kg of sugar in 400 ml of water) and cook over low heat until cooked, stirring constantly and taking off periodically for 10 minutes.
2. Pour blanched black currants (1 kg) with sugar syrup (1.5 kg of sugar per 200 ml of water), stirring, bring to a boil. Remove for 8 hours, then cook until tender..
Pour apple juice (50 ml), blackcurrant syrup (40 ml) into the shaker. Stir, pour into a tall glass half filled with crushed ice. Add sparkling or mineral water (50 ml). When serving, decorate the nat with egg white whipped with icing sugar (15 g) and citric acid (0.5 g).
Put honey (120 g) in warm water (800 ml), stirring, bring to a boil and remove foam from the surface. Cool the drink, add citric acid (1 g). Add 200 g grated with blackcurrant sugar to a chilled drink, mix and strain.
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.